Chinese Soy-Ginger Beef and Scallion Skewers

Name: Chinese Soy-Ginger Beef and Scallion Skewers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) beef tenderloin, cut into 1¼-inch cubes, cut into 1¼-inch cubes, patted dry; 8 medium stalks (120 g) scallions, white and light green parts, cut into 1½-inch pieces; ½ cup (120 ml) soy sauce (low-sodium preferred); 2 tbsp (25 g) fresh ginger, peeled, minced; 3 whole star anise; 4 cloves (20 g) garlic cloves, minced; ¾ cup (180 ml) water; 1 tbsp (13 g) brown sugar; 1 tbsp (15 ml) rice vinegar; 2 tbsp (30 ml) neutral cooking oil (vegetable or canola); ¼ tsp (½ g) white pepper; 1 tsp (5 ml) sesame oil (optional); 2 stalks (20 g) scallion greens, dark green part, sliced thin for garnish (optional)

From the MyKitchenBank Kitchen

Tender beef tenderloin and fresh scallions infused with soy sauce, ginger, and star anise, cooked in the Instant Pot for juicy results, then quickly finished on a hot pan or broiler for a caramelized exterior. These skewers are savory, aromatic, and ready in under an hour.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

1½ lb (680 g) beef tenderloin, cut into 1¼-inch cubes, cut into 1¼-inch cubes, patted dry
8 medium stalks (120 g) scallions, white and light green parts, cut into 1½-inch pieces
½ cup (120 ml) soy sauce (low-sodium preferred)
2 tbsp (25 g) fresh ginger, peeled, minced
3 whole star anise
4 cloves (20 g) garlic cloves, minced
¾ cup (180 ml) water
1 tbsp (13 g) brown sugar
1 tbsp (15 ml) rice vinegar
2 tbsp (30 ml) neutral cooking oil (vegetable or canola)
¼ tsp (0.5 g) white pepper
1 tsp (5 ml) sesame oil (optional)
2 stalks (20 g) scallion greens, dark green part, sliced thin for garnish (optional)

Equipment (7)

8 wooden or metal skewers (10-inch)
Instant Pot (6-quart recommended)
Steamer rack or trivet
Large mixing bowl
Chef's knife
Cast-iron skillet or broiler pan
Meat thermometer (optional but recommended)

Steps

Before you start

Soak 8 wooden skewers in water for 30 minutes to prevent burning
Cut beef into 1¼-inch cubes and pat dry with paper towels
Have all ingredients measured and ready before beginning

1
Prepare the marinade
- In a large mixing bowl, combine soy sauce, minced ginger, minced garlic, brown sugar, rice vinegar, water, white pepper, and sesame oil (if using).
- Stir until sugar dissolves completely.
- This creates a balanced soy-ginger braising liquid that will infuse the beef with deep umami flavors.
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Ready when: mixture is homogeneous and sugar is fully dissolved
Tip: Dissolve the sugar completely so it coats the beef evenly during cooking.
2
Assemble the skewers
- Thread beef cubes and scallion pieces alternately onto 8 skewers, starting and ending with beef.
- Aim for about 5–6 beef cubes and 4 scallion pieces per skewer.
- Leave ½ inch of space at the skewer tips for safe handling.
- Arrange skewers on the Instant Pot steamer rack in a single layer, or stack them loosely if space is tight.
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Ready when: all skewers are evenly threaded with beef and scallion pieces alternating
Tip: Ensure scallion pieces are not squeezed too tightly on the skewers; they should be positioned loosely so the braising liquid can circulate.
3
Add liquid and trivet to Instant Pot
- Pour the marinade into the Instant Pot inner pot.
- Place the steamer rack or trivet inside and arrange the skewers on top in a single layer if possible, or lean them slightly against the sides.
- Make sure the braising liquid does not exceed the MAX line on the pot (about 2¼ cups is safe).
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Ready when: skewers are positioned securely above the liquid and trivet sits flat
Tip: Do not submerge the skewers completely; they should cook partially suspended to develop better texture on the top.
4
Cook on high pressure
- Close the Instant Pot lid and set the valve to sealing.
- Press the Pressure Cook or Manual button and set to HIGH pressure for 12 minutes.
- The pot will take about 3–4 minutes to reach pressure before the timer starts counting down.
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Ready when: Instant Pot beeps and pressure is fully built; beef is cooked through but may not be caramelized yet
Tip: Do not open the lid during cooking. The beef will continue to cook gently in the sealed environment.
5
Release pressure naturally
- When the timer beeps, turn off the heat and allow the Instant Pot to depressurize naturally for 8 minutes.
- Then carefully open the valve to release any remaining steam before opening the lid.
- The beef should be tender and have absorbed the soy-ginger flavors.
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Ready when: steam has fully released and lid opens without resistance
Tip: Do not force the quick-release valve if pressure is still high; wait the full 8 minutes to keep the meat tender.
6
Remove skewers and reduce sauce
- Carefully lift the skewers out of the Instant Pot and place them on a plate.
- Discard the star anise.
- If desired, strain the braising liquid into a small saucepan and simmer over medium-high heat for 3–4 minutes to reduce and concentrate the flavors by about one-third.
- Turn off heat.
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Ready when: sauce is glossy and reduced by about one-third; it coats a spoon lightly
Tip: Reducing the sauce intensifies the soy-ginger flavor and creates a silky glaze for plating.
7
Sear the skewers
- Heat a cast-iron skillet or broiler pan over high heat until very hot, about 1–2 minutes.
- Lightly brush or spray the skewers with the 2 tablespoons of oil.
- Place them in the hot skillet, turning occasionally (about 1 minute per side) until the beef cubes are lightly caramelized and the scallions begin to char slightly.
- This should take 3–4 minutes total.
- Alternatively, place skewers on a broiler pan 4 inches from a preheated broiler and broil for 2–3 minutes, turning halfway through.
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Ready when: beef has a golden-brown crust on all sides and scallions show light char marks
Tip: Do not overcrowd the pan. If needed, sear in batches to avoid steaming the meat.
8
Plate and serve
- Transfer the seared skewers to a serving platter.
- Drizzle the reduced soy-ginger sauce over the skewers or serve it on the side for dipping.
- Garnish with sliced scallion greens and a light drizzle of sesame oil if desired.
- Serve immediately while the beef is still warm and the exterior is crispy.
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Ready when: skewers are plated attractively and sauce coats the meat lightly
Tip: Serve immediately so the caramelized crust stays crispy. Any delay will soften the exterior.

Good to know

Tips

For extra depth, add 1 tablespoon of oyster sauce or hoisin sauce to the braising liquid. These add umami and a subtle sweetness that rounds out the flavors.
If your beef thermometer reads below 135°F (57°C) when you check the thickest cube after searing, the Instant Pot pressure was likely released too early. The high-pressure cook should reach 160°F (71°C) internal temperature; it will drop slightly during natural release.
To avoid burning the wooden skewers during searing, wrap the exposed tops with foil or place them slightly to the side of the skillet's hottest zone.
Toast the star anise in a dry pan for 30 seconds before adding to the braising liquid to intensify its licorice-forward flavor.

Make ahead

The skewers can be assembled and refrigerated up to 8 hours ahead. Store them covered with plastic wrap. The braising liquid can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Combine just before cooking.

Storage & reheating

Leftover cooked skewers store in an airtight container in the refrigerator for up to 3 days. Reheat gently on a stovetop over medium heat with a splash of water or in a 350°F (175°C) oven for 5–7 minutes, covered with foil, to avoid drying out. Do not reheat in the microwave, as this will toughen the beef. The sauce stores separately for up to 4 days and can be reheated gently on the stovetop. The skewers are not recommended for freezing due to the texture change in the scallions and beef.

Substitutions

beef tenderloin, cut into 1¼-inch cubes → beef sirloin tip or New York strip (cut slightly thicker at 1½ inches). These cuts are less tender but still delicious. Increase pressure-cook time to 15 minutes.
star anise → 1 cinnamon stick (3 inches) or 6 whole cloves. Both provide warmth and depth similar to star anise. Cinnamon gives a subtly sweet note; cloves are more aromatic and spiced.
rice vinegar → apple cider vinegar or white vinegar (use only 1½ tsp to avoid excess acidity). Rice vinegar has a milder, slightly sweet profile. Other vinegars are sharper, so reduce the amount.
scallions, white and light green parts → chunked onion (white or red) cut into 1½-inch pieces, or woody asparagus cut into 2-inch pieces. Onion is milder when braised; asparagus adds earthiness and a slight crunch if added in the final minute of searing.